Preheat oven to 400°F.In a medium mixing bowl, toss chickpeas, olive oil, smoked paprika, and salt, until chickpeas are evenly coated. Spread the chickpeas evenly on a rimmed baking sheet. Roast in a 400°F oven until browned and crisp, about 15 minutes. Let cool completely and set aside (do not make the chickpeas more than a day in advance).

For pasta:

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

In a large skillet over low heat, heat olive oil, then add add tahini. Vigorously whisk the mixture until it is combined and smooth, and make sure the heat is low or the tahini will scorch and burn. Add the cooked pasta and 1/4 cup of the reserved pasta water, and toss to coat the pasta with the sauce. Season with salt and pepper, add half the chickpeas, and continue to toss the pasta for about 30 seconds, adding more pasta water as needed (the noodles will absorb a lot of the sauce). Remove skillet from heat, then add the juice of 2 lemons and stir to combine.

To serve, sprinkle with the remaining chickpeas and 1/2 teaspoon smoked paprika.

Macey Foronda

For this recipe, you'll need a 12-inch skillet and a large pot to cook the pasta.

You can get a great skillet here (pictured left, worth the price, will last forever) or a more affordable decent one here. Any stock pot that's at least 8 quarts will work, but a 12-quart pot (pictured right) is your best bet. Get a simple one here.